INGREDIENTS

INSTRUCTIONS

Wash the peppers, removing the seeds, and cut into slices. Heat the
olive oil in a deep pan and fry the peppers for 6 minutes over a low
heat.  2 Ask your fishmonger to gut the fish. Rince them and wipe dry.
Rub  them with salt and pepper. Make 1 or 2 incisions in the flesh.
Heat  the groundnut oil in a large frying pan, and fry the fish for 5
minutes on each side, until golden.  3 When the peppers are soft, put
them in a liquidizer and add the  cream.  4 Arrange the fish on a
serving dish. Pour the peppers and cream over  them. Serve hot.
Campanile tip:  Add fresh coriander, basil or capers to the cream
sauce, according to  taste.  In ancient times, bream was much
appreciated and was cooked in spicy  sauces and served with fruit. It
only began to be considered a choice  dish in France in the 19th
century.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”